Risotto with Asparagus and MushroomsI love risotto. It is a creamy, decadent dish that we don't enjoy often, but when we do, it is a pleasure. I would have to say that making risotto is not for the beginner cook. It takes patience and skill, so you may end up making it more than once before it truly turns out.
1 16 ounce package of Risotto arborio rice (I use Bellino)
46 ounces of chicken broth
1 small chopped onion
3 Tablespoons of olive oil
Salt and pepper to taste
1/2 cup of white wine
2 Tablespoons of butter
1 package of sliced mushrooms
1 bunch of asparagus *See recipe for roasting below.
1/4 to 1/2 cup of ricotta (I use my homemade ricotta)
Cook according to package directions! This is very important to keep a watchful eye on the risotto and make sure your chicken broth is hot while you stir it in. You want the risotto to be al dente (firm to bite)
I also add just before the risotto is done
1/2 cup of white wine (I use Chardonnay)
2 Tablespoons butter
While the risotto is cooking, I saute 1 package of mushrooms in olive oil. Then I add roasted asparagus. You could saute with the mushrooms (add after the mushrooms have started browning)
*If you want the dish to be extra special, roast the asparagus that has been tossed with 1 Tablespoon of olive oil, pinch of salt and pepper, and 2 cloves of minced garlic. Cook at 425 degrees for 20 minutes. When done, cut in 1 inch pieces and mix in the finished risotto with the mushrooms. The final touch is to mix in 1/4 to 1/2 cup of ricotta. This adds a creamy texture and great flavor.